Honghu Lake is known as "everyone says heaven is beautiful, how can it compare with our Honghu fish and rice Town" and "water town is the country". The aquatic products are very rich, and the most popular and loved crayfish in ordinary times is the crayfish.

Ingredients: lobster, garlic, pepper, star anise, cinnamon
Accessories: fragrant leaves, dried peppers (all kinds of peppers), beer
Time: 60 minutes
Production method:
1. Soak the bought crawfish in clear water, wine and vinegar. 2. Then pull out the tail line of the crawfish and throw it away. Finally, brush the crawfish with a brush. After washing it with clear water for 1 to 2 times, use scissors to cut off one third of the head of the crawfish. Then install it for standby.
2. Pour proper amount of oil into the pot, burn the oil to the level close to smoking, then pour the crayfish into the pot, stir fry, and take out for standby in about 2 minutes. 3. Pour out one-half of the oil of fried crawfish, and then put it into garlic. Fry the prickly ash, star anise, cinnamon, fragrant leaves, cardamom and dried chilli for a while. First, pour in the crawfish just now, stir fry it, put in cooking wine and soy sauce (old soy sauce), and then add salt, chicken essence, prickly ash, rice chilli and pepper (according to the high taste adjustment) and stir fry it. The last 5 minutes out of the pot.